The Effect of Brine Solution on Mushroom (Pleurotus Ostreatus) Preserved at Room Temperature (26-300C)

The Preservative effect of brined solution on mushroom at tropical room temperature of 26-300c was examined. The effect of various concentrations of brine solutions on color, texture, and smell as well as shelf duration were examined. The experiment was laid out in a Complete Randomized Design (CRD) and each treatment replicated 4 times including control. Sensory qualities of blanched and packed mushroom were examined by panelists using a hedonic scale ranking, differences were analyzed using Analysis of Variance (ANOVA). Result indicates that at brine concentration of 35% quality parameter of color, texture and smell remained intact for duration of six (6) days